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Carrot Zucchini Cupcakes
A recipe for homemade moist carrot zucchini cupcakes. The cupcakes can be frosted with cream cheese icing or an icing of your choice. Recipe ©copyright 2012 Julie Hasson from the 150 Best Cupcake Recipes cookbook. Used with permission by Robert Rose, Inc.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted and slightly cooled
- 2 eggs
- 1 cup shredded carrot about 1 large carrot
- 1 cup shredded zucchini about 1 small zucchini
- 1/3 cup milk
- Frosting see Frosting suggestions, below
Instructions
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Preheat oven to 350 degrees F. Line muffin pan with paper liners.
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In a small bowl, whisk together flour, baking powder, cinnamon, and salt.
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In a large bowl, whisk together sugar, butter, and eggs until smooth. Add shredded carrot and zucchini, beating until mixed. Alternately stir in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth (see Tips).
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Scoop batter in prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
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Frosting suggestions: Cream Cheese Icing, Orange Cream Cheese Icing, or Caramel Frosting. Frosting recipes can be found in the "150 Best Cupcake Recipes" cookbook by Julie Hasson.
Recipe Notes
Tips: It is best to use a spoon or spatula to stir the carrot and zucchini together with the flour mixture rather than a whisk because the vegetables ten to get gummed up in the whisk. Be sure to use nice crisp vegetables for this recipe because they will shred well. Variation: Add 1/3 cup loosley packed sweetened flaked coconut to the batter.